37 Green Pizza

Eat your Spring greens pizza recipe

Blast through your daily veggie quota with this delicious gluten-free pizza – satisfying and guilt free!

The base of this pizza includes broccoli, spinach + basil, the pesto has super-food kale at it’s core and the toppings include zucchini and asparagus for an even bigger veggie hit. Of course, you can experiment with your own choice of toppings too – what’s even better is that the pizza bases can be cooked and then frozen for when you need to whip up something quick + healthy.

Spring is the time to up your intake of greens! Vegetables such as asparagus provide a hefty vitamin hit, with just one cup providing 110% of the recommended daily allowance of vitamin K which improves bone health. Broccoli is a fantastic detoxifier that helps neutralize and eliminate unwanted contaminants that are present in the body – perfect for Spring cleaning your insides.

Makes 4 x 20 cm pizzas         


Pizza Base:

The bases can be cooked and frozen after they have completely cooled.

600g broccoli, toughest part of stems trim

1.5 cup baby spinach leaves

0.5 cup basil leaves

300g almond meal

50g grated parmesan

4 eggs

1 tbsp salt


180ml water

Green Pesto Topping (makes plenty for the pizzas with some leftovers!):                                                                               

170 grams toasted pinenuts/almonds/pepita/walnuts – or combination

6 cloves garlic

150ml olive oil

200g kale, washed and roughly chopped

2 lemon juice only

3 pinches of salt & pepper

170g parmesan or veg alternative eg. a tablespoon tahini or simply omit.

Veggie toppings:

1 bunch baby truss tomatoes

1 bunch asparagus

1 big handful baby rocket

1.5 cups chopped broccoli

1 sml jar artichokes marinated

1/2 red onion very finely sliced

1/3 cup basil

1 small zucchini, cut in half and then thinly sliced

Optional to serve:

  • Sheeps milk fetta, bocconcini or fresh ricotta
  • Extra virgin olive oil




1 – Preheat oven to 190°C.

2 – Line baking trays with baking paper. Set aside.

3 – Put all the ingredients for the pizza base into a blender and add small amounts of water at a time – blend until very thick but smooth.

4 – Take 1/4 of the mix and spread 20cm x 1cm thick on the baking tray, repeat with rest of mix. Bake for around 40 minutes.

5 – When cooked through, take from the oven and spread with pesto and arrange the veggies (except for the rocket and basil) on top and bake for another 20 mins.

6 – Remove from the oven, drizzle with extra virgin olive oil, the rocket, your preferred cheese and serve.


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